Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

Savor a vibrant vegan power bowl featuring crispy, pan-seared tempeh paired with light, fluffy quinoa and perfectly roasted broccoli. This clean, nutrient-packed bowl is finished with a splash of low-sodium soy sauce to elevate its natural flavors. Every bite delivers an ideal balance of protein, fiber, and a hint of savory umami, making it a satisfying and energizing lunch option.

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NUTRITION

472kcal
Protein
37.8g
Fat
20.6g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/2 cup Cooked Quinoa

130g Broccoli

0.25 tsp Olive Oil

1 tsp Low-Sodium Soy Sauce

0.5 tsp Garlic Powder

0.5 tsp Onion Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the broccoli with olive oil, garlic powder, and onion powder, then spread evenly on a baking sheet.

  • 3

    Roast the broccoli in the preheated oven for about 15-18 minutes, until tender with slightly crispy edges.

  • 4

    Meanwhile, slice the tempeh into bite-sized pieces. In a non-stick skillet over medium-high heat, add the tempeh and lightly sear until all sides are golden and crispy (about 3-4 minutes per side).

  • 5

    Drizzle low-sodium soy sauce over the tempeh during the last minute of cooking to add flavor.

  • 6

    Prepare cooked quinoa if not already done.

  • 7

    Assemble the power bowl by placing the cooked quinoa as the base, topping it with crispy tempeh and roasted broccoli.

  • 8

    Serve warm and enjoy your balanced and flavorful vegan lunch.

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

Savor a vibrant vegan power bowl featuring crispy, pan-seared tempeh paired with light, fluffy quinoa and perfectly roasted broccoli. This clean, nutrient-packed bowl is finished with a splash of low-sodium soy sauce to elevate its natural flavors. Every bite delivers an ideal balance of protein, fiber, and a hint of savory umami, making it a satisfying and energizing lunch option.

NUTRITION

472kcal
Protein
37.8g
Fat
20.6g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/2 cup Cooked Quinoa

130g Broccoli

0.25 tsp Olive Oil

1 tsp Low-Sodium Soy Sauce

0.5 tsp Garlic Powder

0.5 tsp Onion Powder

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the broccoli with olive oil, garlic powder, and onion powder, then spread evenly on a baking sheet.

  • 3

    Roast the broccoli in the preheated oven for about 15-18 minutes, until tender with slightly crispy edges.

  • 4

    Meanwhile, slice the tempeh into bite-sized pieces. In a non-stick skillet over medium-high heat, add the tempeh and lightly sear until all sides are golden and crispy (about 3-4 minutes per side).

  • 5

    Drizzle low-sodium soy sauce over the tempeh during the last minute of cooking to add flavor.

  • 6

    Prepare cooked quinoa if not already done.

  • 7

    Assemble the power bowl by placing the cooked quinoa as the base, topping it with crispy tempeh and roasted broccoli.

  • 8

    Serve warm and enjoy your balanced and flavorful vegan lunch.